Thursday, January 12, 2012

STILL WORKING ON THE "VEGAN BUTTER" RECIPE; MUSHROOM-TEMPEH BURGERS

Today's trials

I'm still toiling away on the palm-oil-free vegan "butter" recipe (and have invented a "shortening" as well, as you can see). I'm waiting for some more supplies to arrive before I can finish up some refinements and share it with you! So, for now, here's one of the few tempeh recipes that my husband actually enjoys!

BRYANNA'S MUSHROOM-TEMPEH BURGERS
Makes 9 burgers DH ordinarily dislikes tempeh, but he loves these. They are moist and tasty. I
usually double this recipe and freeze leftovers. I use a food processor and/or
mini-chopper to mince everything finely, which saves alot of time. The
pre-steaming of the burgers cooks the gluten and keeps the burgers moist. After
they are cool they can be browned in a non-stick pan or a flat indoor grill.
I have been working on this recipe off and on for a few years. (Sorry the pics are so fuzzy!)Note:
If you prefer to serve these on a bun, check out the homemade vegan bun recipes at this blog post.TVP Mixture:
1 cup textured soy protein (TVP/TSP) granules
7/8 cup boiling water mixed with a vegetarian broth cube, powder or paste for 1
c. broth
1 Tbs soy sauceSteam-Fried Mixture:
1/2 Tbs olive oil or dark sesame oil
water, broth or dry sherry for steam-frying, if necessary
6 cloves garlic, minced
1 medium onion, minced
6 oz raw mushrooms, minced finely
2 Tbs tomato paste
1 Tbs yeast extract (Marmite, etc.) OR 2
T. red or dark miso
freshly-ground black pepper to tasteTempeh:
8 oz tempeh (I prefer the milder 5 or 7 grain tempeh), thawed and
crumbled
1 Tbs soy sauceAdditional Ingredients:
1 cup well-cooked cooked bulgur wheat (fine [#1] or medium [#2])(See Cooking Tip below)

1.) In a large bowl, mix the textured soy protein with the boiling
water, broth cube, and 1 T. soy sauce. Let stand while you prepare the other
ingredients.

NOTE: FOR THE STEAM-FRIED MIXTURE, I mince the garlic in a food processor,
then add the onion, chunked and mince it well. After I empty that out, I mince
the halved mushrooms in the same processor container-- you don't need to wash
it first.

2.) Steam-FryingStove-Top Option: Heat the oil in a large heavy skillet over medium
heat. Sauté the onion and garlic til the onion starts to soften, adding a bit
of water, broth or sherry as needed to keep the mixture from sticking.

Add the mushrooms, and cook 5 minutes longer. Remove from heat and stir in the
tomato paste and Marmite or miso, and pepper to taste. Spread the mixture on a
cookie sheet. Place in freezer to cool quickly for a few minutes.

Microwave option: This saves time and effort, so it's the one I
use. Place the onions and garlic in a microwave-safe pie plate or casserole with the oil, and
cover. Microwave 5 minutes. Stir in the minced mushrooms and microwave 3
minutes. Stir in the tomato paste and Marmite or miso, and pepper to taste.
Spread the mixture on a cookie sheet. Place in freezer to cool quickly for a
few minutes.

3.) Crumble the tempeh into a bowl and stir in the 1 T. soy sauce.
Mash it with the tines of a fork, mixing well.

4.) Add the bulgur, herbs, and optional liquid smoke, if using, to
the soaked TVP mixture. Mix in the tempeh and the cooled sautéed mushroom
mixture. Mix well.

5.) When the mixture is on the cool side (you can spread it on a
cookie sheet and put it in the freezer for a few minutes for a quick
cool-down), add the gluten flour (don't add it to a hot mixture, or it will be”
stringy"). Mix well again.

6.) Divide the mixture into 9 / 1/2-cup balls and pat into patties
(4" across) with wet hands. I pat them down on a parchment-covered cookie
sheet to get an even shape.

7.) Steam over simmering water for 20 minutes. (I line the steamer with cooking parchment, with
holes poked in it with a bamboo skewer.) Place on cookie sheets and
chill thoroughly before stacking with sheets of waxed paper in between and
refrigerating or freezing in a rigid plastic container with a tight lid.

One lone burger in a steamer basket on its own-- the rest are in big steamers.

The steamed burgers before they are browned.

8.) To brown, use a non-stick pan with a bit of olive or toasted
sesame oil, or a flat nonstick sandwich grill. Serve on buns, or on their own
with a favorite sauce or gravy.

Cooking Tip:To cook bulgur wheat-- use a fine or medium grain bulgur. Bring 1 cup
bulgur to a boil in a small saucepan with 2 cups water and a little salt. Turn
down to low, cover, and cook 15 minutes. Use leftovers for a dinner grain side
dish, like rice.

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